Spatchcocked Turkey breast

pensrock · October 17, 2009, 12:37:38 PM

Picked up a whole turkey breast. No wings, legs or thighs.
Spatchcocked it, not too hard at all. I thought cutting the backbone would be hard but it cut right off using a good shark chefs knife.
Then a couple good pushes and the breast bone popped pretty easy. I did have to use the knife a little around the breastbone, but it really went easy.
I did not brine this bird.
Seasoned with Pensey's 'Northwoods Fire' seasoning, pepper, poultry seasoning and garlic salt.

Went into a preheated smoker at 260F. I wanted 300 but it would not go above 265.

classicrockgriller · October 17, 2009, 12:52:07 PM

that is kewl Pens. That will really get some smoke in there now.

pensrock · October 17, 2009, 02:12:30 PM

Quote from: classicrockgriller on October 17, 2009, 12:52:07 PM
that is kewl Pens. That will really get some smoke in there now.

Thats what I was hoping for, I am actually only smoking it for 1hr 40 minutes then after 3 hrs total moving it to a 375 oven in the house. I want the skin to crisp up. If I feel I want more smoke then next time I can smoke longer.

KyNola · October 17, 2009, 02:41:17 PM

Pens,
That looks great. I can almost taste that bird.

KyNola

Hopefull Romantic · October 17, 2009, 03:52:40 PM

Hey Pens a strange turkey aroma just whiffed by my nose. I must be living down wind from you.

The breast looks great.

HR

pensrock · October 17, 2009, 04:20:33 PM

Well its done and came out GREAT! I will definitely be doing this again. Still very moist even without brining and 1 hr 40 minutes of smoke was really good.

Coming out of the smoker. 1-40 of smoke, 3 hr total at 260 F. IT = 130.
(NOTE: the temp was set to 260, I'm not sure how long it actually took to get back there after loading and taking pics.)

Going into a preheated oven set to 365 F.

Out of the oven, IT = 170 Tented with foil till the football game was over. :)

1/2 sliced and dinner is served.

Quarlow · October 17, 2009, 04:30:23 PM

Oh yeah baby that's some fine looking food dude. MMMMMMMmmmm

HawkeyeSmokes · October 17, 2009, 04:32:42 PM

Looks awesome there Pens. Now I know I have to try it! ;D

classicrockgriller · October 17, 2009, 05:08:06 PM

pens, winner winner turkey dinner. did you injected that or is that color on the turkey from the rub.

awesome looking

Quarlow · October 17, 2009, 05:16:09 PM

AARRgh How am I going to wait till my ribs are done if you guys keep torturing me like that.

pensrock · October 17, 2009, 05:27:41 PM

Thanks everyone, it came out really great.

CRG, No brine or injection. That was just from the spices used on the top and underside before smoking.

classicrockgriller · October 17, 2009, 05:29:29 PM

Thanks, awesome looking Turkey. Good Eats !

Tenpoint5 · October 17, 2009, 08:57:06 PM

Well Done Pens. The spatch process is pretty easy with a good set of shears, or a sharp knife.

West Coast Kansan · October 17, 2009, 09:04:43 PM

Pens, looks perfect. Glad I have already eatten too much...would make me hungry.

pensrock · October 17, 2009, 09:27:17 PM

10.5, I did not even try shears, the heavy knife worked very well. About the only trouble was I had to trim a little around the breast bone cause the meat wanted to stay stuck to it.

Thanks WCK, I really like turkey and do not make it enough. But since this worked out so well and was really easy to do, I'll be making more in the future.